Sour Cherry & Blackberry Breakfast Scones

My basic breakfast scone recipe has been my go-to for a quick weekend breakfast treat. It uses oats, whole-grain flour, and coconut oil instead of butter – so you can really justify it as a healthier alternative to the traditional (and delicious) cheddar and chive. You can also substitute out the milk for oil and water, making this a scrumptious and easy vegan treat!

There’s no time spent waiting for the dough to rise, no heavy mixing, and a short bake time, so these are the perfect weekend morning project for yourself or for the family!

1/2 tbsp sour cherry glaze (I just used the jelly portion of the preserved cherries – if you’re using fresh cherries, boil a handful with 1-2tbsp sugar and 1-2tbsp water. Use the liquid portion as glaze)